Side Dishesciaoflorentina5.0
Cranberry Wild Rice Pilaf
Thanksgiving cranberry wild rice pilaf. 1 Pot, Easy, healthy + gluten free!
👥 4 Servings⏱️ Prep & Cook: 1h⏳ Prep: 10 min🔥 Cook: 50 min👤 Florentina📖 ciaoflorentina
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- skillet
- pot
📝 Preparation Steps
1
Heat up a large deep skillet or pot over medium low heat. Add the olive oil ( or a splash of water ) and the chopped onion. Sautee with a pinch of sea salt until translucent.
olive oil2 tspsea salt (- to your taste)1 pinch
2
Stir in the grated carrot, thyme, oregano, sage, rosemary, bay leaves and red pepper flakes. Add the wild rice mix and mix well to combine. Allow it to toast together with the aromatics for a couple of minute.
carrot (- grated )1prigs oregano3 sdried oregano1 tbspred pepper flakes1 pinchwild rice mix ( brown & black rice rinsed well)1.5 cup
3
Add in the chopped bell pepper and half of the cranberries. Pour in the wine then add the vegetable stock or water, stir and taste for seasonings. Add more sea salt to your taste.
bell pepper (- diced)1sea salt (- to your taste)1 pinch
4
Bring the pilaf to a simmer, cover with a tight lid and cook on medium-low heat for ⏱️ 50 minutes.
5
Turn off the heat but do not remove the lid. Allow the rice to sit covered for 10 to ⏱️ 15 minutes and continue cooking in its own steam.
6
Discard the bay leaves and the woody sprigs from the herbs. Use a fork and gently fluff up the rice.
7
Serve warm or cold garnished with the remaining cranberries and fresh herbs.
Nutrition Facts
calories
368 kcal
fat Content
3 g
serving Size
1 serving
fiber Content
8 g
sugar Content
21 g
sodium Content
39 mg
protein Content
10 g
carbohydrate Content
75 g
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